Crockpot Greek Chicken with Tzatziki (Printer-friendly)
Tender slow-cooked Greek chicken in warm pitas with fresh vegetables and creamy tzatziki sauce.
# What you'll need:
→ Crockpot Greek Chicken
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 lemon, juiced and zested
05 - 1 tablespoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon ground cumin
08 - 1 teaspoon paprika
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup low-sodium chicken broth
12 - 1 small red onion, sliced
13 - 1 bell pepper (red or yellow), sliced
→ Tzatziki Sauce
14 - 1 cup plain Greek yogurt
15 - 1/2 English cucumber, grated and squeezed dry
16 - 2 cloves garlic, finely minced
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon lemon juice
19 - 1 tablespoon extra-virgin olive oil
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
→ Assembly
22 - 4 pita breads (preferably whole wheat)
23 - 1 cup cherry tomatoes, halved
24 - 1 cup shredded romaine lettuce
25 - 1/2 cup crumbled feta cheese
26 - 1/4 cup sliced Kalamata olives
27 - Sliced red onion, for garnish
# Method:
01 - Combine olive oil, minced garlic, lemon juice and zest, dried oregano, thyme, cumin, paprika, salt, and black pepper in a small bowl. Mix thoroughly to create a uniform paste.
02 - Place chicken breasts or thighs in the slow cooker. Rub the spice mixture evenly over all pieces of chicken. Arrange sliced red onion and bell pepper on top of the seasoned chicken.
03 - Pour chicken broth around the base of the chicken, avoiding direct pouring over the seasoned meat. Cover and cook on high setting for 4 hours or low setting for 6-8 hours until chicken is tender and easily shreds with a fork.
04 - Remove cooked chicken from the slow cooker and shred using two forks. Return the shredded meat to the crockpot and mix thoroughly with the cooked vegetables and accumulated juices.
05 - Combine Greek yogurt, grated and squeezed cucumber, minced garlic, chopped dill, lemon juice, extra-virgin olive oil, salt, and pepper in a medium bowl. Mix well until fully incorporated. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
06 - Heat pita breads in a dry skillet over medium heat for 30-60 seconds per side or warm in a 350°F oven for 5 minutes until pliable and slightly toasted.
07 - Fill each warmed pita with shredded chicken mixture, romaine lettuce, cherry tomatoes, sliced red onion, crumbled feta cheese, and Kalamata olives. Generously spoon tzatziki sauce over the filling. Fold pitas and serve immediately.
# Expert Tips:
01 -
- The chicken shreds into these impossibly tender strands that have soaked up all those Mediterranean herbs
- You get that restaurant quality tzatziki without any fancy techniques or hard to find ingredients
02 -
- Squeezing every last drop of water out of the cucumber is the difference between creamy tzatziki and watery disappointment
- Let the chicken rest in the cooking liquid for at least 10 minutes before shredding so it stays incredibly moist
03 -
- Marinate the chicken with the spice mixture for up to two hours before cooking for even deeper flavor penetration
- Use a box grater for the cucumber rather than chopping it so you get that authentic creamy texture in every bite